This sesame chicken salad. Seriously. It’s so good, lively and fresh and I just love how everything comes together. This is great for a entertaining or a perfect lunch or light dinner.
Sesame Chicken Salad
Servings: 6 (as a side)
5 chicken thighs, grilled and sliced into strips
1/2 medium head Savoy cabbage, sliced thin (organic preferred)
6 green onions, sliced thin diagonally (including green tops)
2 medium sized carrots, grated
1/2 red or orange bell pepper, seeded and sliced thinly into strips (organic preferred)
1 handful fresh cilantro, chopped (organic preferred)
1 cup slivered almonds, toasted
3 Tbsp. sesame seeds, toasted
For Dressing:
2 Tbsp. avocado oil
2 tsp. toasted sesame oil
2 Tbsp. rice wine vinegar
3 Tbsp. coconut aminos
1/2 tsp. fresh ginger, peeled and grated
1 garlic clove, grated
Sea salt to taste
Add all dressing ingredients into a small mason jar, secure lid and shake vigorously until combined. Refrigerate until ready to use.
Remove big vein from chicken thighs, season with salt and pepper and grill (or sauté in pan) until cooked through. Let rest and cool while you prepare the salad. Toast almonds over medium heat in a dry pan until just starting to turn golden brown. Remove to a bowl, then toast sesame seeds the same way. Careful not to let them burn.
Add all remaining salad ingredients to a large bowl and toss together. Once cooled, add sliced chicken, almonds and sesame seeds. Mix all gently together. When ready to serve, add dressing and toss to coat all ingredients. Check seasoning and add salt if needed.
Variations:
This salad would be great with thinly sliced steak or shrimp. Celery, radish or a favorite veggie can be added too.
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